Ingredients Jump to Instructions ↓

  1. 9 inches 5 cups sliced peeled fresh peaches

  2. 1 tablespoon lemon juice

  3. 1/2 teaspoon almond extract

  4. 1 cup sugar

  5. 1/4 cup quick-cooking tapioca

  6. 1/4 teaspoon salt

  7. 2 tablespoons butter

Instructions Jump to Ingredients ↑

  1. Line a 9-in. pie plate with bottom crust. Trim pastry to 1 in. beyond edge of pie plate; set aside. In a large bowl, combine the peaches, lemon juice and extract. Add sugar, tapioca and salt; toss gently. Let stand for 15 minutes. Pour into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 20-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.


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